Tasty Tuesday: Black Bean and Mango Burritos

My friend Jeannine passed this recipe on to me a few years ago. I love that it is light, healthy and full of flavor. Something about Spring makes me want to eat fresh, tasty things. Grilling the chicken (instead of boiling) would infuse awesome flavor. And how much do you love sneaking fruit into your kids meals in such a fun way?

YUM!

Black Bean and Mango Burritos

3boneless, skinless chicken breasts

32oz. chicken broth

1 bay leaf

½ tsp. cumin

8large flour tortillas

1cup onion, chopped

3TBSP cilantro or parsley, chopped

2mangos, skinned and coarsly chopped

4oz. canned diced jalapenos

8oz. colby jack cheese, shredded

2cans black beans, drained and lightly rinsed

sour cream

taco sauce or salsa

1. In a large saucepan, put 3 cups of chicken stock and 1 cup of water, along with the bay leaf and cumin. Add chicken breasts (they should be submerged or nearly submerged in the liquid). Bring to boiling, reduce heat to medium-low, and cover. Simmer for 15-20 minutes until chicken is done. Remove chicken, cool slightly, and either cube it or shred it using forks. Discard broth.

2. In a large skillet, cook the chopped onion in hot oil until tender. Add beans, canned chili peppers, and 1/2 cup chicken broth. Cook for several minutes and mash with a potato masher or back of wooden spoon. Add parsley and stir. Let simmer until thick (approx. 5 minutes).

3. Remove tortillas from packaging and microwave for 30 seconds or so to warm them a bit and make them easier to roll

4. Spray a 9×13 inch pan (or one size larger) with cooking spray. Spread chicken, black beans, cheese, and mango in middle of a tortilla and roll up. Use toothpicks if necessary to hold them together. Line them up in the pan, and sprinkle more cheese on top.